Tag Archives: healthy

This Greek Quinoa Salad is bursting with delicious Mediterranean flavors, healthy ingredients & plant based protein! It’s vegetarian, gluten free & easily made vegan! This recipe is easy to make, perfect for meal prep and can be served hot or cold.

I love creating quinoa salads. They’re filling enough to eat as a meal, but they’re also great as a side dish! They’re filled with plant based protein, healthy and gluten free.

I love incorporating the flavors of the Mediterranean into my recipes. Sun dried tomatoes, olive oil, garlic and fresh herbs all add a ton of flavor to this Mediterranean style quinoa salad.

Chickpeas and quinoa are both wonderful sources of plant based protein. This is a great recipe for vegetarians or vegans looking to add more protein to their diet. It’s easy to make this quinoa salad vegan by simply omitting the crumbled feta cheese on top.

I love to meal prep this salad at the beginning of the week, then eat it for lunches throughout the week. A little drizzle of lemon juice and a dash of salt and pepper really brightens up this salad after taking it out of the fridge! Trust me, after trying this salad once, you’ll be hooked!

Avocado Egg Salad is filled with deliciously creamy avocado, herbs, bell peppers & lemon juice! This recipe is fresh, healthy & contains no mayo! It’s easy to make & delicious on sourdough toast. You can also make into a sandwich, or serve it in lettuce wraps for a low carb, keto snack or meal!

Today’s post is sponsored by my friends at California Avocados!

For years now, I’ve been making avocado toast, topped with eggs. Well today I’m introducing you to a GAME CHANGER!

I combined the egg and avocado into a deliciously fresh avocado egg salad. I then put that right on top of the toast! So easy, so light and so flavorful!

If you love egg salad, you’re really going to love this version with avocado! I like to make a big batch of the salad on Sunday or Monday. I put it on toast for breakfast or lunch throughout the week. It’s easy to make ahead of time and great for meal prepping!

Everything bagel seasoning and an extra drizzle of lemon juice on top really takes this egg salad toast over the top! I like to pick up a bottle of Everything Bagel Seasoning at Trader Joe’s.

If you don’t have a TJ’s near, you can easily mix up the seasoning at home. Two Peas and Their Pod has a great Everything Bagel Seasoning recipe that’s easy to make in 5 minutes! You can also add a little sea salt and pepper on top if you don’t have everything bagel seasoning.

Deliciously cheesy Cauliflower Nachos are healthy, gluten free, vegetarian & easy to make! At only 9 carbs per serving, they’re perfect for those on the keto diet!

Today’s post is sponsored by my friends at Cabot!

I’m always down to make healthier versions of my favorite foods, as long as they’re still delicious and maintain resemblance of the original dish. For example, I’m down to use cauliflower or mini peppers instead of tortilla chips as the base of nachos, but they still have to be seriously cheesy, or it’s just not a nacho!

Last fall, I created Mini Pepper Nachos for those that wanted a low carb option to eat for dinner or snack on during game day. Now, I’m excited to introduce cauliflower nachos on the blog! If you love roasted cauliflower, you’re going to love these nachos!

Cauliflower is tossed in olive oil and taco seasoning then roasted in the oven for 15 minutes. After the cauliflower is roasted, it’s topped with red onions and jalapenos, then loaded up with shredded Cabot Pepper Jack Cheese. The nachos are then placed back in the oven until the cheese gets nice and melty!

After the nachos come out of the oven, you can toss any and all of your favorite toppings on top! Avocado, yes please! Fresh Pico De Gallo, sign me up! Creamy Chipotle Sauce, I’m in!

The cauliflower is seriously filling, so you can easily eat these nachos as a meal. They’re also great for a crowd! Serve them as a low carb party snack or appetizer at your next BBQ or fiesta! Add a Watermelon Jalapeno Margarita and really get the party started!

Fresh cherries & tarragon add delicious flavor to this easy Chicken Salad Sandwich recipe! It’s made with greek yogurt instead of mayonnaise for a healthy spin on a classic!

Chicken salad is one of of the easiest things to meal prep and eat throughout the week. It’s a great way to use up leftover rotisserie chicken and this version is both healthy and delicious!

Fresh sweet cherries are available from June through August, but frozen cherries can be found year-round. If fresh cherries can’t be found, simply thaw frozen cherries under cold running water and add them to the salad.

I like to serve my chicken salad sandwich open-faced on sourdough bread. I’ve also used multigrain gluten free bread to make this sandwich gluten fee. And I’ve tried the sandwich on butter croissants, which is Kurt’s favorite way to eat the sandwich!

No matter which way you serve it, the combination of sweet cherries, tart greek yogurt dressing and fresh tarragon, will make this the best chicken salad sandwich you’ve ever had!

Roasted Garlic Parmesan Broccolini is the easiest, most delicious side dish recipe. It’s healthy, vegetarian, gluten free & easy to make in just 25 minutes!

Roasted veggies are so easy to make, they’re one of our go-to sides for weeknight meals. This roasted broccolini recipe is regularly seen on our dinner table with Bruschetta Baked Salmon and Bacon Wrapped Pork Loin. It bakes right along these delicious main dishes so dinner is ready in no time!

I love the simple seasoning of garlic, olive oil, steak seasoning and parmesan cheese in this recipe. You can even leave off the parmesan cheese to make it vegan! With about 5 minutes prep time and 20 minutes in the oven, this recipe is ready to go!

I love topping a delicious bowl of greens with flavorful grilled chicken. And obviously, I’m not the only one! These Bruschetta Grilled Chicken Zoodle Bowls are the most popular gluten free recipe on the blog.

When it comes to my favorite topping for any salad, bowl or basically any meal, it has to be avocados! Creamy, flavorful California Avocados are a staple in my pantry and a huge part of my diet. I love that you can add them to everything from smoothies to enchiladas.

For this salad, I added a whole sliced California avocado with quartered cherry tomatoes and grilled pesto chicken. I used homemade Basil Pesto for the pesto chicken, but store-bought works also!

This salad is bursting with flavor! It can be served with the chicken hot or cold, as an entree or side dish. You can easily toss the salad together while meal prepping and divide it up for lunches throughout the week.

No boring salads here! This salad will become your new favorite. And the great thing is, it’s quick and easy to make in just 29 minutes!

Healthy, easy and delicious, this Vegan Burrito Bowl recipe is perfect for meal prep or a quick weeknight dinner! A base of cauliflower rice is topped with black beans & tons of veggies for a tasty gluten free meal!

Today’s Chipotle style burrito bowls are another one to add to your must-make bowl list! Each bowl is filled with healthy, planted-based protein, potassium and vitamins.

This Vegan Burrito Bowl is made, start to finish, in just 15 minutes, making these bowls perfect for an easy dinner. They can also be eaten warm or cold, making them perfect for meal prepping and eating for lunch!

Slow Cooker Kale Turkey Soup is made with white beans and lean ground turkey. It’s a healthy, gluten free recipe that’s easy to make in a crock pot!

Crock pot soups are my jam! They’re so easy to toss together in the morning and such a delicious dinner to come home to!

Taco Soup is one of my childhood favorites, that I continue to make over and over again! And Kurt requests this French Onion Meatball Soup almost every week. But when it comes to a soup that’s light and flavorful, this Turkey Kale Soup is my go-to!

Sweet potatoes were my first vegetable noodle to make with a spiralizer. I made them and created this Italian casserole dish. The casserole features layers of sweet potato noodles, Italian seasoned ground turkey and fresh mozzarella cheese. It’s a winning combo of flavors. It’s healthy and easy to make!

This protein shake is so delicious, you’ll think you’re drinking a milkshake! Luckily for you, this milkshake is vegan, gluten free and packed with essential nutrients, protein, vitamins and potassium!

Today though, they’re the star of the show! These Stuffed Portobello Mushrooms are filled with Italian seasoned ground turkey and cherry tomatoes, then baked in the oven for an easy meal that’s both healthy and flavorful!

Last year, I introduced dozens of Whole30 recipes on the blog and even dedicated the entire month of March to Whole30 recipes.

Of the 18 Most Popular New Recipes of 2018, 8 of them were part of Whole30 March. With the popularity of Whole30 recipes last year, I vowed to bring you more Whole30 recipes in 2019 and I’m here to deliver!

You don’t have to be on the Whole30 diet to enjoy these delicious recipes. These are great options for those looking to add a few new healthy recipes into the mix, or those that are looking for gluten free and dairy free recipes.

This Whole30 Spinach Mushroom Chicken is flavorful, easy to make and the perfect addition to your weekly healthy dinner menu! You could also prepare extra chicken to slice up and meal prep for lunches or dinners throughout the week.

Toss some cauliflower with buffalo sauce and roast in the oven. While the cauliflower is roasting, mix up a little jalapeno carrot slaw and blend together the avocado sauce. Once the buffalo cauliflower comes out of the oven, toss it all on a tortilla and you have one seriously scrumptious vegan taco recipe!

StarKist Selects E.V.O.O. Tuna is packed in extra virgin olive oil giving it a rich flavor and tender texture. It’s perfect for adding to a Mediterranean Tuna Salad because the olive oil works as a binding ingredient without adding any mayo or dairy to the tuna salad.

You might have had tuna salad as a sandwich or lettuce wrap, but did you ever think about stuffing it in roasted zucchini boats? I didn’t think so!

The ultimate low carb nachos are made by loading mini peppers with all of your favorite nacho toppings, like cheese and veggies, for a healthy, gluten free & low calorie recipe, perfect for parties, game day and Super Bowl Sunday!

What’s not to love about nachos?! They’re easy to make, loaded with delicious toppings, totally acceptable to eat for dinner (in my book!), but also the perfect appetizer to share with friends at a party or sporting event!

Low carb, gluten free and delicious, this Greek Turkey Stuffed Zucchini recipe has it all! It’s healthy, scrumptious and easy to make in just 29 minutes!

Zucchini noodles used to be my favorite way to add zucchini to a meal. Now easy stuffed zucchini boats are coming in hot, tied for the top spot! My obsession started with these Buffalo Chicken Zucchini Boats and now to these Greek Turkey Zucchini Boats.

But don’t you worry, if you love zoodles, I still have plenty of those recipes too! These Bruschetta Grilled Chicken Zoodle Bowls have gone viral! The recipe video has been viewed over 6 MILLION times on Facebook!

For this zucchini recipe, I stuffed Greek flavored ground turkey into hollowed zucchini halves. The turkey is cooked with onions, garlic, oregano and sun dried tomatoes for a delicious Mediterranean flavor!

I like to top the zucchini with crumbled feta cheese. Because after all, my life motto is “more cheese, yes please!” If you’d like to keep the recipe dairy free, paleo and Whole30 approved, you can leave off the cheese.

Your party guests will never guess that this charcuterie board is low calorie! Bursting with colors and flavors, learn how to make a charcuterie board that is easy to create, with a gorgeous display, that’s also healthy and gluten free!

Charcuterie boards, oh how I love thee! You’re gorgeous, easy to make and filled with a few of my favorite things, meats, cheeses, fruits, veggies and dips!

While I usually create charcuterie boards for parties or as an appetizer for dinner with friends, I’m definitely not above making a charcuterie board for two and eating it for dinner with Kurt!

Now let’s talk about stuffing zucchini! You can stuff zucchini with a variety of ingredients, from pizza toppings, to taco seasoned meat, to veggies and beans for a vegetarian meal. Of course, I stuffed them with my favorite ingredient, buffalo chicken!

Blistered Shishito Peppers sauteed in Soy Ginger Sauce are an Asian restaurant favorite that you can now easily make at home with this simple 20 minute recipe!

Over the years I’ve turned hundreds of friends and family members on to the deliciousness that is a Shishito Pepper! Ok, maybe that’s a slight exaggeration, but lets just say I’ve introduced a lot of people to these amazing little peppers and everyone has loved them!

What are shishito peppers?

Shishito peppers are a sweet pepper from East Asia, often served as a starter at popular sushi restaurants such as Nobu, Ra and Katsuya. The fun thing about these peppers is that they’re a mild, sweet pepper, yet about one in every ten is spicy! Surprise!

I call them the “Russian roulette” of peppers because you never know when you’re going to get a spicy one!

Up until a couple of years ago, I was only able to find fresh shishitos at the Asian markets around San Diego. Now I see them at most major grocery stores, including Sprouts and Trader Joe’s.

This incredibly flavorful recipe for salmon fajitas is made on one sheet pan in just 29 minutes for a quick and easy recipe! Serve the fajitas on tortillas or in a rice bowl for a delicious meal!

Fajitas are a staple around our house. They are one of the few meals that Kurt actually makes himself, but for this fajita recipe, I took charge and switched things up a bit!

Inspired by these popular 10 Minute Veggie Fajita Rice Bowls, I turned these sheet pan salmon fajitas into a bowl for myself, but also served them in a more traditional style in flour tortillas for Kurt. Both versions are totally delicious, so serve as you’d like! You could even ditch the rice and tortillas to make this recipe Whole 30 approved!

Mmm mangos, the delicious tropical fruit that goes great in margaritas, salads and salsas, and is perfect for topping grilled meats in the summer!

When it comes to mango salsa, I love to eat it any way I can! Dipped up with chips, on top of baked salmon or with a spoon straight to my mouth 😉 Mango salsa is made up of a simple combination of mango, tomato, onion, jalapeno, cilantro and lime juice. All of these fresh ingredients combine to make a salsa worthy of eating straight from the spoon!

With just 3 ingredients in 29 minutes, you can toss together these flavorful Chimichurri Shrimp Skewers! They’re so easy to make, gluten free and dairy free!

Last week on Instagram, I declared that chimichurri was “the official sauce of summer 2018” and I’m sticking with it! Ever since I shared this easy 5 minute Chimichurri Sauce recipe earlier this summer, I’ve been receiving tons of Instagram messages from people letting me know that they’re as obsessed with this sauce as I am!

Chimichurri chicken is marinated in an easy, homemade chimichurri sauce, grilled to perfection, then served over zucchini noodles with cherry tomatoes. This flavorful, gluten free & dairy free recipe is perfect for dinner or meal prep!

With over 4.5 million views and 111,000 shares on Facebook, it’s easy to say that people love this recipe for Bruschetta Grilled Chicken Zoodle Bowls! And if you love that recipe, you’re also going to love this recipe for Chimichurri Chicken Zoodle Bowls! They’re healthy, gluten free and Whole 30 approved!

Earlier this month, I shared an authentic Chimichurri Sauce recipe that’s easily made in just 5 minutes! Now, I’m sharing some of my favorite ways to use the sauce in recipes throughout the week, like these Chimichurri Veggie Tacos and this Chimichurri Chicken Zoodle Bowl recipe.

Quinoa Corn Salad is the perfect side dish for summer! Fresh grilled corn, nutty quinoa and juicy cherry tomatoes are tossed with a creamy avocado dressing for a vegetarian & gluten free salad full of flavor and nutrition!

The original inspiration for these bowls came from my Tomato Basil Bruschetta Recipe that I’ve been making for years! I wanted more ways to eat this delectable recipe, rather than just as an appetizer, so I served it over grilled chicken, on a bed of zoodles and the world took notice!

Today, I’m sharing how to make a similar bruschetta zoodle bowl, but with delicious grilled shrimp! And I’m serious when I say DELICIOUS grilled shrimp! I could eat this shrimp by itself, all day every day… and I did! I could not resist gobbling up a few grilled shrimps before putting these bowls together!

Check out these 30 easy Whole30 recipes that will make it simple to create healthy Whole30 meals, that also taste delicious! Plus, use the handy Whole30 shopping guide to grab everything you need to make these tasty recipes at home!

I’m wrapping up “Whole30 March” today with a list of 30 Easy Whole30 Recipes + a convenient Whole30 shopping list that will make it simple to purchase ingredients for the Whole30 diet that you might not already have in your kitchen pantry.

This recipe features the best cajun chicken marinade ever, that just so happens to also be dairy free, gluten free and Whole30! Grill the chicken up and serve it with Bell Pepper Cajun Slaw for a healthy, complete meal.

We’re coming up on the end of “Whole30 March” and I’m so excited to end the month with a couple new favorites. This Grilled Cajun Chicken recipe being one of them!

I’m being totally serious when I tell you that this is the worlds best Cajun chicken marinade! Whether you’re looking for a healthy Whole30 recipe or not, you’re going to want to make this recipe!

I love this recipe because it’s a combination of two of my favorite recipes, Chili Cilantro Lime Shrimp and Green Chili Avocado Sauce, combined with my favorite squash, spaghetti! I altered the two recipes slightly to make them Whole30 compliant and the result was delicious!

It’s the 1st of March and also the first day of “Whole 30 March” on the blog!

I decided to share a month of Whole 30 recipes for a few reasons. I wanted to create new healthy recipes both for the blog and for my weekly menu. There have been several friends and followers that have requested Whole 30 recipes on the blog. And I realized that you could have buffalo sauce (certain brands, of course!) while eating Whole30 and then I was in!

I’ve never been a “diet” person but I do believe in balancing healthy eating along with indulgent eats for a well rounded diet that let’s you enjoy the foods you love, along with making sure you eat your peas and carrots! 😉

The Whole 30 recipes I’ll be sharing this month are not just for those on the Whole30 diet. These recipes, like Balsamic Salmon Zoodle Bowls, Turkey Taco Salad and Chipotle Chili Sweet Potatoes, are perfect for those with gluten or dairy allergies or sensitivities as they’re all gluten free and dairy free. They’re also for those of us (like me!) looking for recipes that are healthy but also incredibly flavorful and delicious.

I spent a lot of time developing recipes that fit within Whole30 compliance, but also seriously taste great, so you’ll never feel like you’re missing out on a really great homemade meal when you make these recipes!

Fresh spinach, spices, lemon and olive oil are combined in an amazing marinade for these grilled Mediterranean Chicken Skewers!

Today’s post is sponsored by my friends at Vons! All opinions are my own.

It’s the beginning of a new year and healthy eating is on the minds of many. If you’re looking for a new healthy recipe that’s also amazingly flavorful, then you have to try these Mediterranean Chicken Skewers!

Watermelon salsa is refreshing, flavorful and will be the hit of the summer! Serve it with tortilla chips for a vegan and gluten free snack or serve it over chicken, fish or tacos for a delicious meal!

I first made this watermelon salsa in the summer of 2015 to serve on top of chorizo tostadas, but after making it too many times to count this summer as a party and picnic snack, I had to give the recipe it’s own post on the blog!

I made this recipe three times 4th of July weekend and by the third time, I learned my lesson and doubled the recipe!

This healthy, vegan and gluten free Green Tahini Sauce Recipe is perfect for topping buddha bowls, chicken and fish, or serve it as a dip with veggies!

Trader Joe’s Green Tahini Sauce and dip, a delicious and healthy staple on my Trader Joe’s shopping list that has magically disappeared from my local store. Say what?! I know, the travesty is real y’all!

I went to pick up a tub of this delicious sauce last week to top my Grilled Veggie Green Buddha Bowls and there was none to be found. It’s slot in the refrigerator section wasn’t even there anymore. Could this be another delicious Trader Joe’s product gone into retirement? I don’t know, but just in case, I’m now prepared to make my own at home!

I simply can’t get enough of the current “bowl trend”! For me, it’s a fun and delicious way to eat healthier without just eating a salad every day!

But of course, I do have to admit that this recipe was inspired by A SALAD (ironic, I know!) at one of my favorite San Diego restaurants, Coffee Cup. Their Chino Citrus Salad is a combination of mixed greens topped with orange slices, carrots, bean sprouts, cilantro, grilled chicken and their delicious homemade dressing.

After eating it for lunch last week, I decided to come home and recreate the salad as a bowl!

These PF Chang’s copycat turkey lettuce wraps, made in only 15 minutes, are prepared with lean ground turkey, making them a healthy & gluten free option!

If you’ve ever been to a PF Chang’s, there’s a 99.9% chance, you’ve had their famous lettuce wraps!

While I don’t frequent many chain restaurants, (I’m lucky to have so many amazing local options in San Diego!) I do have to say that I don’t mind a little PF Chang’s every once in a while, some Chicken Lettuce Wraps, followed by Sweet & Sour Chicken, delish! But, I also love being able to make these recipes at home for a little less money and a lot less calories!

Roasted red peppers add a delicious flavor to this healthy Turkey Bolognese recipe, serve over spaghetti or with zucchini noodles for a gluten free meal.

With a new year, comes new years resolutions to eat healthier.

For me, one of the best ingredients to keep in the fridge to stay healthy is extra lean ground turkey breast. It’s loaded with protein and low in fat and calories, making it a great choice for substituting ground beef in recipes like tacos, meatballs,chili and bolognese!

This turkey bolognese has only 262 calories and 5 grams fat per serving, while it boasts 31 grams of protein per serving. (This recipe makes 4 servings!)

The sauce can be served with traditional pasta, or switch it up and serve the sauce over roasted spaghetti squash or sautéed zucchini noodles to keep it low carb and gluten free!

This popular buddha bowl has been shared over 30,000 times on Pinterest! People rave about the flavor of the dish and how easy it is to make! If you love this bowl, you’ll also love these vegan recipes for Veggie Fajita Rice Bowls and Buffalo Chickpea Buddha Bowls!

While 2016 was the year that the Wall Street Journal claimed “Bowls Are The New Plates“, the bowl trend isn’t going anywhere in 2017! According to the “Pinterest 100”, Buddha Bowls are one of the Top 10 Food Trend Predictions of 2017!

So what exactly is a Buddha Bowl? It’s a healthy bowl filled with a whole grain, such as brown rice or quinoa and raw or cooked veggies, such as sweet potatoes, broccoli or cauliflower. It’s then topped with a healthy sauce or dip, such as hummus, peanut sauce or pesto.

I love the Buddha Bowl Trend because it’s a fun way to play around with different healthy options in the kitchen without eating the same thing over and over! It’s also great for meal prepping. You can easily prepare a few delicious bowls to eat for lunch or dinner throughout the week.

In this recipe, I roasted sweet potatoes with rosemary, garlic, cinnamon, salt and pepper, bringing a ton of flavor to this healthy bowl! I tossed the sweet potatoes on top of cooked quinoa, which adds fiber, protein and a nuttiness to the bowl. Brown rice, farro, couscous, or your favorite grain would also work well!

I topped the bowl with shredded carrots, cilantro, peanuts and most importantly, my famous Thai Peanut Sauce! This recipe makes more peanut sauce than you need for this recipe. Place the remainder of the sauce in a mason jar and store it in the fridge for up to two weeks. And I promise, you won’t be disappointed that you have extra of this sauce on hand!

A few weeks ago I had the opportunity to visit the Healthy Choice headquarters and find out just what healthy means to them. I met with Chef Jackie who is part of a team that creates all of the Healthy Choice meals you’ll find in your grocers freezer section.

We talked about how Healthy Choice considers people with dietary restrictions and different health concerns when creating their meals, just as I do at home when creating recipes for the blog.

This healthy, vegan Energy Boosting Berry Banana Smoothie recipe is a delicious drink, that will also help perk you up in the morning or afternoon!

Today’s post is sponsored by Beaming.

I know that the winter months can be tough. It’s cold and dark in the mornings, making it much more difficult to wake up. That’s why I’m here to bring you an energy boosting banana smoothie to start your day!

This Spiralized Jicama & Avocado Salad is a unique and healthy recipe that is gluten free & vegetarian. It’s great for lunch or served as a side dish!

When I first purchased my Spiralizer, I went to the grocery store, perusing the produce section for anything and everything I could potentially spiralizer. One of the items that I found was jicama.

Jicama, also known as a “Mexican Yam” is a vegetable traditionally from Mexico and Central America. It’s a slightly sweet, starchy vegetable that resembles the consistency of a pear or apple. It’s high in dietary fiber and Vitamin C making it a healthy addition to your diet!

This metabolism boosting breakfast smoothie is packed with superfood protein and fruit for a healthy, slimming drink filled with vitamins!

When the booking producer over at the San Diego 6 Morning News Show asked me to come on this week to talk about juicing and smoothies, I couldn’t wait to share some of the drinks I’ve been mixing up over in my kitchen every morning!

This green detox juice is perfect for detoxing after a long weekend… such as Memorial Day… which just so happens to be this weekend!

After kicking back a few cold ones and some delicious BBQ, this juice will clear your skin and make you feel like a brand new person!

The kale and lemons give skin an amazing glow, while the ginger is perfect for helping with digestion and the apples, well as the old saying goes, an apple a day keeps the doctor away 😉

Ingredients

6 apples (fuji or granny smith work best)

1 bunch kale (app. 2 cups chopped)

1 lemon

1 tsp size knob of ginger

Begin by slicing the apples. If you have one of these handy-dandy apple corer-slicers, then this step is super easy!

Next, begin by juicing half of the apples, followed by the kale and ginger, then the rest of the apples, followed by the lemon.

Make sure to use a crisp apple, if the apple is too soft it will come out more like applesauce. In this recipe mine were on the verge of too soft. I’ve found that my favorite apples to use in this recipe are green granny smiths.

A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right?

Wrong! I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful olive oil. For the gluten free flour I used Premium Gold’s blend of heart healthy whole grain and flax seed flours.

The funny thing is, this whole “healthy muffin” originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before!

Yes, I’ve been juicing every morning instead of drinking coffee! No coffee? What? I know, I didn’t think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!) But, fast forward 10 days and I’m going strong!

I’ve given myself a 30 day challenge to replace coffee with juicing. Look for a post in a couple of weeks with the results of my challenge, and in the meantime follow me on Instagram Whitney Bond or Twitte: @Whitney_Bond to see what I’m juicing up this week!